Easy Slow Cooker BBQ Pork Ribs (w/ Brown Sugar Rub)

Individual crispy barbecue ribs topped with chopped parsley.

Easy Slow Cooker BBQ Pork Ribs (w/ Brown Sugar Rub)

These slow cooker ribs (baby back or St. Louis-style) start with a sweet-smoky brown sugar rub, cook low and slow, then are finished under the broiler or on the grill. The result is fall-apart tender pork with caramelized edges and rich, smoky-sweet flavor, no babysitting required!

Course dinner, Lunch

Cuisine American

Diet Low Lactose

Keyword Pork, ribs, slow cooker pork ribs

Prep Time 5

Cook Time 4 5

Total Time 4 10

Servings servings

Calories 608

Author Robyn Conley Downs

Equipment

Slow Cooker

Ingredients

2 2½ - 3 pound racks pork ribs, such as baby back ribs or St. Louis-style spareribs (5-6 pounds total)

Brown Sugar Spice Rub

1 teaspoon onion powder
1 teaspoon granulated garlic
1 teaspoons smoked paprika
2 teaspoons kosher salt
¼ teaspoon freshly-ground black pepper
4 tablespoons brown sugar

To Add at the End

½ cup prepared BBQ sauce, plus more for serving

Instructions

Make the Spice Rub: combine the onion powder, garlic powder, smoked paprika, salt, pepper, and brown sugar in a small bowl, stirring to combine.
Prepare the Ribs: Pat the ribs dry with paper towels, then cut into 3- to 4-ribs per section so that they will fit into the slow cooker. Sprinkle evenly with the brown sugar rub, pressing it into the meaty parts.
Add ⅓ cup water to a 6-quart oval slow cooker. Arrange the ribs upright in the slow cooker with the thick ends pointing down and meaty side against the sides, overlapping as needed.
Cover and cook on high for 3-5 hours, or low for 4-8 hours, or until the meat is very tender but not yet quite falling off the bone.

Finish in the Oven

Adjust the oven rack 4 inches from the broiler. Line a baking sheet with foil, then transfer the ribs, meaty-side-up, to the prepared sheet. Brush evenly with half the bbq sauce, then broil until the sauce is bubbling and beginning to char, about 5 minutes, keeping a careful eye on it to avoid burning. Remove from the oven, brush with remaining sauce, tent with foil, and let rest for 5 minutes. Cut ribs between bones to separate and serve with additional bbq sauce if desired.

Finish on the Grill

Preheat a grill to medium-high heat. Brush the ribs evenly with half the sauce, then transfer the cooked ribs to the grill, meaty-side-down. Grill uncovered for about 5 minutes, until the sauce is bubbling and just beginning to char—watch closely to prevent burning. Remove from the grill, brush with remaining sauce, and tent with foil. Let rest for 5 minutes before slicing between the bones and serving with extra bbq sauce, if you like.

Notes

Removing the Membrane: I tested this recipe with and without the membrane, and found that leaving the membrane coating on the underside of the ribs helped hold the ribs together as they cooked. However, if you’d prefer to remove it first, flip the ribs so the bones are facing up. Use a finger or a small knife to gently lift the edge of the thin, silvery membrane, as it's often easiest to start between two bones. Once a section is loose, grip it and slowly pull; the whole membrane should come off in one piece.
Types of Pork Ribs: I tested this recipe with baby back ribs, which are shorter, leaner, and tender and require a shorter cooking time; as well as St. Louis-style ribs, which are trimmed spare ribs and meatier, more uniform in shape, and require a slightly longer cooking time. I prefer the St. Louis-style ribs, however, both will work. Just be mindful of the cooking time.
Cooking Time: All slow cookers are different, so exact times will depend on your slow cooker and type of ribs used. If the ribs are tough, add additional cook time until they are tender. You’ll want to remove them from the slow cooker before they completely fall off the bone, so they hold together when broiling or grilling.

Nutrition